Instructions: 1 Place the chillies in a small baking dish. Pierce the garlic to stop it from bursting, add to the dish and drizzle over the olive oil.

2 Grill for about 20 minutes until the chillies are charred and blistered and the garlic is golden and soft when squeezed gently, turning regularly - you can do them with the peppers for the soup, if liked. Leave until cool enough to handle.

3 Peel the chillies, open and de-seed, roughly chopping the flesh.

Peel the garlic cloves and blitz to a paste in a processor or blender with the chilli flesh, cumin, balsamic vinegar, thyme, coriander, salt and pepper.

4 You should have about four tbsp in all and any excess will keep for two weeks in the fridge. Add the chilli paste to the creme fraiche until it is flavoured to taste. Chill until ready to serve.

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